Hi all! Although I am new to this forum, I see an awful lot of references to boiling milk when making yogurt and I just want to comment. I live on a farm and am fortunate enough to have access to raw milk. I will never drink pasteurized milk. For those of you who have been brainwashed since birth as I was before my farming venture, you may think this is crazy. But Raw Milk is the good stuff. Pasteurized is the bad stuff. Raw milk goes sour and sour milk is great in cooking and baking. Pasteurized milk goes BAD. Pasteurization comes from boiling the milk, or at least heating it above 150 degrees. This kills bacteria in the milk. ALL of it. Including the good bacteria. That's why pasteurized milk goes BAD instead of sour. All the good bacteria that eats the bad bacteria has been killed off! I don't heat my raw milk before adding the culture. Like someone in the forum said somewhere, just add the culture and set it in a warm place overnight. If I had to used pasteurised milk, then I would say you would have to boil it first. Pasteurized milk breeds a ton of nasty bacteria when warm. So boiliing it first to kill that off and then culturing with store bought yogurt and keeping it refrigerated makes more sense to me. Not that I would ever want to do it that way.

Yes, I always taste......no matter what you are using the taste is never the same, especially canned items. Even my home canned items......I always follow the recipe the first time and then if I want to experiment I will but the first time is exactly by the book........ I am always amazed at the people who look for or even ask for a recipe and you give it to them and they say , I made it exactly like the recipe except I used old bay instead of paprika, or flour instead of cornmeal or milk instead of water......I mean if you are going to make up your own recipe why ask me to go to the trouble of giving you my tried and true........

It would do everyone a lot of good to read about KCMA certification. Many of the site built and shop built cabinetry could possibly pass some of the construction tests, but NONE would pass the finish testing. You simply cannot get the same quality finish as with a high quality manufactured cabinet. That may not be important to some, but to most, knowing that their money is going towards something that will look good in 10 years time is very important to them. These tests create, in accelerated form, the cumulative effects of years of normal kitchen conditions of pre-finished cabinets. Cabinet finishes are inspected to ensure that stringent standards of appearance are also met.To test the ability of the finish to withstand high heat, a cabinet door is placed in a hotbox at 120 degrees Fahrenheit and 70 percent relative humidity for 24 hours. After this test the finish must show no appreciable discoloration and no evidence of blistering, checks, or other film failures. To test the ability of the finish to withstand hot and cold cycles for prolonged periods, a cabinet door is placed in a hotbox at 120 degrees Fahrenheit and 70 percent relative humidity for one hour, removed and allowed to return to room temperature and humidity conditions, and then placed in a coldbox for one hour at -5 degrees Fahrenheit. The cycle is repeated five times. The finish must then show no appreciable discoloration and no evidence of blistering, cold checking, or other film failure. To test the ability of the finish to withstand substances typically found in the kitchen and bath, exterior exposed surfaces of doors, front frames, drawer fronts and end panels are subjected to vinegar, lemon, orange and grape juices, tomato catsup, coffee, olive oil, and 100-proof alcohol for 24 hours and to mustard for one hour. After this test, the finish must show no appreciable discoloration, stain, or whitening that will not disperse with ordinary polishing and no indication of blistering, checks, or other film failure. To test the ability of the finish to withstand long periods of exposure to a detergent and water solution, a cabinet door edge is subjected to exposure to a standardized detergent formula for 24 hours. The door edge must then show no delamination or swelling and no appreciable discoloration or evidence of blistering, checking, whitening, or other film failure. Here is a link that might be useful: KCMA testing

I don't care for salad sandwiches except for tuna or egg salad so no I don't. But I'm with Glenda on the pulled pork or Kalua if you prefer. Boston butt is what I use. The fat is cooked out and you are left with mouth watering tender meat. I don't mix in BBQ sauce. I make my pulled pork sandwiches naked with a drizzle of BBQ sauce on them and a scoop of coleslaw on top. All between a crusty buttered and toasted roll.